Environmental health officers found fish skins on the floor, a dirty microwave and dirt on shelves and the frying range that had “accumulated over time”.

Inspectors also found inadequate hand washing materials and on one visit discovered no soap at all despite food already having been prepared.

Routine food safety checks were also not being carried out, in particular, there was no record of food in the hot box being temperature checked to ensure it was above 63°C. When checked by inspectors, food was found to be between 55°C and 57°C.

The list went on with inspectors finding food stored in fridges with no lids, staff not wearing protective clothing when preparing or serving food, and fat leaking from the fryer onto the floor and into the cellar below.

As well as receiving a fine, the owner has been banned from running a food business.

Cllr Adrian Lawrence, cabinet member for housing and community, said: "Where a business ignores the advice and continues failing to comply, we have to take action to protect the public. In this instance, repeated advice did not result in any improvement. Instead, officers witnessed a deterioration in hygiene standards at the premises. I am pleased with the outcome of this case and hope it serves to warn other food businesses that they must adhere to food hygiene regulations. A good hygiene rating is great for business.”

Facts

Archive

350 portions of fish, 500 cones of chips, 320 slices of pizza, 300 pots of mushy peas and 500 cups of coffee were dished out to visitors hungry for new ideas at The Fish Frying & Fast Food Show on Sunday

With summer on the horizon and crowds coming in their droves to enjoy fish and chips, Luke Rutterford, technical manager at Rentokil Specialist Hygiene, offers his tips to ensure shops maintain a hygienic front and back of house